• Safe Food
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• v.1 no.4
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• pp.31-43
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• 2006

• Korean Journal of Human Ecology
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• v.14 no.5
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• pp.871-881
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• 2005

This study examined the children's knowledge and behaviors towards food safety and hygiene. The data were collected from 521 elementary school students in Youngnam region by the self-administered questionnaires. Frequencies and analysis of variance (ANOVA) were conducted by SPSS WINDOWS. The results of the survey were as follows: first, the knowledge level of child towards food safety and hygiene was not that high. Additionally, behavior level was various according to the category of food safety and hygiene. Second, the knowledge and behavior levels for food safety and hygiene were high proportionated to the interest levels for them. Third, there were significant relationships between the knowledge and the behaviors for food safety and hygiene. These results suggest that the education for food safety and hygiene should be performed for the elementary school students to improve the levels of knowledge and behaviors of them.

• Journal of dental hygiene science
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• v.18 no.5
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• pp.288-295
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• 2018

The purpose of this study was to investigate the attitudes and performing confidence, and factors influencing patient safety of dental hygiene students. The questionnaire contained items on the subjects' general characteristics, attitudes, and performing confidence in relation to patient safety. The self-reported questionnaire was administered to 287 dental hygiene students in Gwangju and Jeonnam, Korea from September to November 2017. We performed an independent t-test, one-way ANOVA analysis, Pearson's correlation coefficient, and multiple regression analysis using IBM SPSS ver. 21.0 software. As a result of differences in attitude, and performing confidence according to the general characteristics, attitude toward patient safety scored 3.48 out of 5 points, and was more positive in students from 4-year colleges, with high major satisfaction, and in students who answered that they needed patient safety education. Performing confidence for patient safety scored 3.57 out of 5 points, and was statistically significantly higher in 4-year college students, with higher major satisfaction, amongst those with experience in patient safety education, and when patient safety education was needed before clinical practice or employment. There were positive correlations between attitude and performing confidence for patient safety. As a result of analyzing the factors influencing attitude and performing confidence for patient safety, attitudes were higher with higher performing confidence and performing confidence had the highest satisfaction rate of the major and patient safety education experience. Therefore, it is necessary to provide systematic education at universities reflecting the characteristics of dental medical institutions, as well as developing various education contents and education methods.

• Journal of Korean society of Dental Hygiene
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• v.15 no.1
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• pp.101-109
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• 2015

Objectives: The purpose of the study is to investigate the knowledge and attitude towards radiation protection after radiation safety management education in dental hygiene students. Methods: After receiving informed consents, a self-reported questionnaire was carried out for 135 dental hygiene students in Busan on June 17 for preliminary survey and September 3 for post-education survey, 2011. The questionnaire was modified from Han and consisted of 5 questions of general characteristics, 6 questions of radiation use, 7 questions of scholastic characteristics, 15 questions of knowledge towards radiation safety management, and 15 questions of attitude towards radiation safety management. Cronbach's alpha was 0.808 in the knowledge towards radiation safety management. Attitude towards radiation safety management included 15 questions of general attitude towards radiation safety management, individual and patient, and attitude toward radiation exposure reduction measured by Likert 5 scale. Cronbach's alpha was 0.970 in the attitude towards radiation safety management. Data were analyzed using SAS version 9.2 for educational analysis, technical analysis and multivariate analysis, paired t-test, and GLM. Results: Significant differences were shown in the knowledge and attitudes towards radiation safety management; the level of knowledge was respectively $9.8{\pm}3.0$ and $12.9{\pm}1.9$ points before and after education, and the level of attitude was $4.28{\pm}0.51$ and $4.53{\pm}0.47$ before and after the education. The levels of knowledge and attitude according to general characteristics showed a significant differences in grade and academic results. Post-education survey suggested that the education is very important and necessary and can change the knowledge and attitude towards radiation safety management in the dental hygiene students. Conclusions: Through the radiation safety management education, the levels of knowledge and attitude towards radiation safety management have changed significantly, which showed that the radiation safety management education proved to be very effective. Therefore, an effective radiation safety management education program is necessary to improve the levels of knowledge and attitude towards radiation safety management in the dental hygiene students.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.200-210
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• 2021

Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods: The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety. Results: Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001). Conclusions: The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.22 no.4
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• pp.329-336
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• 2012

Objectives: The aim of this study is to analyze main problems on occupational safety and hygiene in construction sites and to suggest some improvement methods. In order to decrease industrial accidents, I emphasize the approach paradigm shifts according to characteristics of construction workers. Methods: Pointing out the irrationality of current institutions by comparing bad outcomes of occupational safety and hygiene in construction industry and characteristics of construction workers. Results: In order to decrease industrial accidents, we need some approach paradigm shifts; the supply method of industrial safety and health fundamentals on the construction industry level, the accident rate calculation by using the actual construction workforce instead of an estimation, institutionalizing the prevention efforts themselves for industrial accidents, securing enough production costs for the precondition of occupational safety and hygiene in construction sites. Conclusions: I ascertain the need of the approach paradigm shifts for decreasing industrial accidents in the construction industry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.546-556
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• 2020

This study aims to provide basic data for food hygiene safety education by surveying the status of food hygiene safety awareness, attitude, and personal hygiene control of male and female college students in South Chungcheong Province, Republic of KOREA. From May 16 to June 30, 2019, 1,048 survey responses were collected at H University and analyzed statistically using SPSS 23.0. This study found males believed agricultural, livestock, and fisheries products (3.37, 3.08), and processed foods (3.40, 3.00) to be significantly safer, and information on food safety was easier to obtain (3.40, 3.00) than females. They were also more confident in choosing safe food (3.30, 2.97), than females. This indicates that males are more aware of food hygiene safety than females. On the other hand, females responded that they checked the expiration date (4.11, 4.40) and stored food according to characteristics (4.08, 4.30) than males, wash their hands after using the toilet(4.23 4.53) than males. This suggests that females were more aware of food hygiene attitudes and personal hygiene control than males. According to this study, college students' awareness of food hygiene safety and attitude, personal hygiene control showed a gender gap. Males had higher food hygiene safety awareness than females, but their awareness of food hygiene attitudes and personal hygiene control was lower. This suggests that differentiated food hygiene safety education is needed considering these gender differences.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.34-44
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• 1999

A survey was conducted to investigate the attitudes of public officials related to food hygiene toward food safety. The official groups were divided into four sub-groups based on their area, agency, gender and age. Response of each group to the survey was statistically analysed. The survey's results showed that most of them (87.0%) were satisfied with a domestic level of food hygiene. But, some of then (29.8%) considered unsatisfactoryly on safety of the food they eat. Their response to food safety did not statistically significant between each group of area, agency and age but, in case of gender, female group showed stastically more negative attitude to food safety than male one (P<0.05). All groups chose residues of chemical substances such as pesticides and food additives as the most potential food risk factor followed by foodborne pathogens, heavy metals and animal drug residues. The results are not consistent with the scientific judgement. Therefore, more education and information were needed fro these groups. They pointed out food manufacturer as a responsible group for poor food hygiene (48.7%). In addition, food manufacture and processing were selected as main business types with the lowest level in the food hygiene but official, working in the area of the central government and Seoul metropolitan city, pointed out food services establishments as the poorest hygiene one (P<0.01). This results suggested that education and information to let mind of responded groups change, working in this part, and governmental financial support are needed to improve hygiene level of food manufacture and processing (70.3%). They also chose HACCP as the most effective way for improving the level of food hygiene followed by Recall, PL (Product Liability), monitoring, labeling and increasing of number of company with good manufacture and processing (GMP).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.323-328
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• 2015

In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.